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A dessert made with a difference!
- Combine all the ingredients and blend in a mixer to make a smooth batter of pouring consistency.
- Heat a non stick tava and grease it with little ghee.
- Pour a spoonful of batter on the hot tava and spread to make a small dosa.
- Cook the dosa till they turn golden brown in colour from both the sides.
- Prepare few dosas repeating the steps above and keep aside.
- Extract the milk from the coconuts and keep aside. Divide the milk into 2 equal portions and keep aside.
- Heat 1 cup of water in a deep pan and add the jaggery. Cook on a slow flame till the jaggery dissolves completely.
- Strain using a muslin cloth and simmer on a slow flame for 5 minutes. Keep aside.
- Combine the rice flour with one portion of the coconut milk and add this mixture to the jaggery syrup and mix well.
- Cook on a slow flame for 2-3 minutes till the mixture thickens.
- Add the remaining portion of coconut milk and when the mixture starts boiling, remove from the flame and keep aside.
- Add the cardamom powder and mix well.
- Before serving, gently drop the prepared dosas in the kheer.
- Let them soak for 5 minutes and serve the kheer warm, garnished with cashewnut pieces.
This recipe was contributed by Foodie#406512 on 09 Mar 2011
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